Poetry at Sladers Yard:
Tonight: Graham Fawcett Poetry Talks
Wednesday 13.03.13 Tickets for talk: £10/ £18 with supper
Talk on Geoffrey Chaucer with Actor Sue Aldred
Sladers’ special Medieval menu revealed below!
Book now for Graham Fawcett’s next two poetry talks:
Byron Night Friday 19 April with special Romantic supper
Ovid Thursday 16 May with Seasonal supper
Annie Freud’s Poetry Aloud 2
with award-winning poets Penelope Shuttle and Roddy Lumsden
and new talent Elaine Beckett and Lisa Storm-Olsen
Saturday 23 March 6.30pm Tickets: £8
Book your place at buffet supper party afterwards.
Tonight Sladers’ Special £8 Medieval menu is a choice of:
CAPON WITH ORENGES AND LEMMONS
The Good Huswife’s Handmaide For the Kitchen, 1594
Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe
your cloves whole and put them into your best broth of Mutton or Capon with prunes
and currants and three or fowre dates, and when these have beene well sodden put
whole pepper, great mace, a good peece of suger, and some rose water, and either
white or claret Wine, and let all these seeth together a while, & so serve it upon soppes
with your capon.
OR TART OF SPINNAGE
The English Huswife, Gervase Markham, 1615
Take some cast creame, and seeth some Spinnage in faire water till it be verie soft, then
put it into a Collender, that the water may soake from it: then straine the Spinnage, and
cast the creame together, let there be good plentie of Spinnage: set it upon a chafingdish
of coales, and put to it Sugar and some Butter, and let it boyle a while. Then put it in the
paste, and bake it, and caste blanche powder on it, and so serve it in.
Curye on Inglysch, 15th c.
To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; sethe it
til it breste in water. Nym it up & lat it cole. Tak good broth & sweet mylk of kyn or of
almand & tempere it therwith. Nym yelkys of eyren rawe & saffroun & cast therto; salt it;
lat it naught boyle after the eyren ben cast therinne. Messe it forth.
AND A SALLET OF ALL KINDS OF HERBES AND FLOWERS
The Good Huswifes Jewell, Thomas Dawson, 1596
Take your hearbes and picke them very fine into faire water, and picke your flowers by
themselves, and wash them all cleane, and swing them in a strainer, and when you put
them into a dish, mingle them with Cowcumbers or Lemmans payred and sliced, and
scrape Suger, and put into vineger and Oyle, and throw the flowers on the top of the
Sallet, and of every sorte of the aforesaid thinges, and garnish the dish about with the
Medieval puddings at £3.99 served with clotted cream…
CHERRY POTTAGE OR SYROSYE
Curye on Inglysch, 15th c.
Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it
in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good
wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe
gilofre, & strewe sugre aboue.
OR APPLE COFFYNS
Take youre fruit and cover in a coffyn of paste. Cooke over a hot fire and dresse with new
Who could resist? Some tickets remaining. Please phone to book.